17th October 2019

PEANUT & COCONUT CURRY

Originally Posted on

17th October 2019

Save money and make an epic curry at home rather than getting a take away. This fragrant and spicy peanut curry is a brilliant place to start.

INGREDIENTS

  • Neutral oil, for sauteeing
  • 3 banana shallots, finely diced
  • 3 tbsps red curry paste
  • 2 tbsps Whole Earth Crunchy Peanut Butter
  • 400g tin coconut milk
  • 1 tsp mango chutney
  • 250g firm tofu, sliced into 1cm pieces and dried on kitchen paper
  • 200g spinach or baby kale, washed

To serve:

  • 1 red or green chilli, finely sliced (or a mixture of the two)
  • Handful of coriander leaves
  • 2 limes, halved
  • Rice or flatbreads

HOW TO MAKE IT

  1. Heat 2 tablespoons of oil in a saucepan over a medium heat and add the shallots and a pinch of salt.
  2. Cook for 6-8 minutes until the shallots are completely soft and translucent.
  3. Add the curry paste and cook for a minute until fragrant.
  4. Stir in the peanut butter, coconut milk, mango chutney, 200ml of water and bring to the boil.
  5. Turn the heat down to low.
  6. Heat a tablespoon of oil in a frying pan and cook the tofu for 2 minutes each side until golden.
  7. Stir the tofu and spinach through the sauce until the spinach has wilted.
  8. Spoon the curry into bowls and top with chilli, coriander leaves and lime to squeeze over.
  9. Serve hot with rice or flatbreads.

YOU’LL NEED

1 saucepan
1 tablespoon
Wooden spoon

Originally posted on the Whole Earth Foods website: https://www.wholeearthfoods.com/recipes/recipe/peanut-coconut-curry/

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